Stuffed Beef Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 slices Beef roulade (each about 160 grams)
- 2 Tbsps hot Mustard
- 1 Red onion
- 2 Pickled cucumbers
- 2 carrots
- 2 shallots
- 1 stalk Celery
- 1 stalk Leeks
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 400 milliliters Beef broth
- 1 bay leaf
- 4 Juniper berries (crushed)
- 1 tsp peppercorns
- 1 pinch peppers
Preparation steps
step 1
Arrange meat on the cooking board and spread with mustard. Peel onion, chop finely and sprinkle on meat. Slice pickles and arrange on meat.
step 2
Roll up roulades and secure with toothpicks.
step 3
Peel carrots and dice finely. Peel and slice shallots. Rinse and dry celery, dice into small pieces. Rinse and dry leek, cut into small pieces.
Season roulades with salt and pepper. Heat oil in a Dutch oven and brown roulades on all sides. Remove roulades from the pot. Saute carrots, shallots and celery in the same pot for a few minutes. Add leek and tomato paste. Deglaze pot with wine and simmer until almost all liquid has evaporated. Add some broth and return meat to the pot.
Simmer, covered, for about 2 hours on low heat. Turn over roulades occasionally and add more broth as needed. About 30 minutes before the end of cooking, add bay leaf, juniper berries and peppercorns to the pot.
Remove roulades from the pot. Strain sauce through a sieve and simmer down or add more broth to reach desired consistency. If desired, thicken sauce with some cornstarch. Season with salt, pepper and sugar and return roulades to the pot, heat through.
Arrange roulades on plates and remove toothpicks. Drizzle with sauce and serve.
